In my subjective experience, most people in Wuhan drink a lot of pork ribs and lotus root soup, and the number of times they stew chicken soup is actually very small. During the Spring Festival, the family may stew chicken soup, and also during the cold winter months. Stewing chicken soup nourishes the bodies of adults and children at home, because chicken soup is rich in nutrients and contains a large amount of amino acids, organic acids, and vitamins. However, after the beginning of spring, in March to April, families rarely simmer soup, and they only eat pork rib soup. There are few people in Wuhan, let alone delicious chicken soup;

Wuhan people rarely cook chicken soup at home, but it does not mean that Wuhan people don’t like to drink chicken soup. Most old Wuhan people like to go to restaurants to drink chicken soup. In the early years, they were very Well-known restaurants include Xiao Taoyuan, and now I often go to Yuan Sentai. Of course, I have also heard of Xinzhou Wangji's chicken soup. The chicken soup recipes in these snack bars are very unique. The chicken soup has tender meat and fresh soup. The cooking method has always been very... Yearning for;

I had an unexpected harvest at my mother-in-law’s house during the Spring Festival this year. The reason was a bowl of chicken soup, which gave me the taste of chicken soup made in restaurants on the streets. My mother-in-law saw that I was interested, so she talked to me. I briefly talked about her method of making chicken soup, which is actually quite simple;

Before sharing the tips with you, I would like to say a few more words. The reasons why everyone fails to make chicken soup at home may be as follows: This situation:

1. People like to slaughter live chickens, especially some rural families who raise native chickens in their backyards. Everyone believes in the principle of slaughtering live chickens and making soup directly at home. In fact, this does not mean It is not advisable. Even home-raised live chickens should be placed in the refrigerator for a few hours after slaughter. The principle is similar to the sourness of pork chops. The chicken that is eaten after freezing will be more delicious when stewed and cooked;

2. Many friends in the city buy slaughtered fresh chickens in supermarkets. After returning home, they often clean them directly and then put them into the pot and start stewing. This way, the fishy smell of the chicken soup will be reduced. It is very heavy, and the soup is turbid and not delicious;

3. Some housewives like to boil the water directly or use warm water when stewing chicken soup, which often results in the chicken not being tender and smooth. The taste is strong;

Today we will share with you a cooking tutorial for stewing chicken soup. Whether you are simmering chicken soup, making chicken soup, making chicken soup at home, or want to add various ingredients, today we take this opportunity to give you Let’s share some tips for making a pot of high-quality chicken soup at home. In summary, it’s “3 tips and 5 tips”.

1. Some spices, such as star anise, cinnamon and other seasonings cannot be used

My wife can’t cook, but she has read many food tutorials and is familiar with home-cooked dishes. I also have some insights from my research, but I am the kind of person who has no practical experience. When I was making chicken soup, my wife took it upon herself to prepare a little star anise, cinnamon and bay leaves for me. When I asked why, she said that they were used to season the chicken. It was fishy, ??and I laughed out loud;

Chicken does have a meaty smell, but when it comes to removing the fishy smell, it is not covered with spices, but needs to be soaked, washed and blanched. For the purpose of removing fishy smell, some chefs call blanching water "flying water", which is actually the same thing;

2. Seasoning chicken soup does not require seasonings such as MSG and chicken essence to increase the umami flavor

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The umami flavor of chicken soup comes from adding some umami-flavored ingredients to the chicken soup and simmering it, instead of taking a shortcut and adding seasonings such as chicken essence and MSG to enhance the flavor. , the umami flavor of chicken soup with chicken essence or MSG added cannot be compared with the umami flavor of boiled chicken;

3. Do not use cooking wine to remove the fishy smell

Although cooking wine has the effect of removing fishy smell, it also has usage scenarios. For example, it can be used in the kitchen when cooking. However, when we make chicken soup, we cannot add cooking wine, because after adding cooking wine to the chicken soup , firstly, it is difficult to volatilize, and secondly, it will affect the taste of chicken. Except for chicken soup, in fact, when we make any soup, we should not add cooking wine;

1. Before making chicken soup, you need to give the chicken Blanching

Chicken can be blanched. During the blanching process, the blood and impurities in the chicken can be removed and the fishy smell of the meat can be reduced. This can also ensure that the cooked chicken soup will not be turbid. , the chicken soup is clean and free of impurities;

During the process of boiling, some light yellow fat in the chicken can be slowly seen in a large pot of water. Many housewives are worried that this will In fact, it is impossible to lose the nutrients of chicken, because the process of blanching is short-term, unlike long-term stewing and boiling, the nutrients in chicken will not be lost;

2 , blanching is also skillful;

In most cases, we blanch water in cold water. For chicken, we can choose warm water in the pot. The blanching time is about 5-6 Minutes, the time it takes for the warm water to boil is about this time. Stir frequently during the process. During the blanching process, you can add ingredients such as ginger and green onions to remove the fishy smell;

After blanching, remove the chicken pieces , and then rinse with water several times to wash away the foam adhering to the chicken pieces and ensure that the chicken soup is cleaner;

3. When making chicken soup, cold water should be added instead of boiling water

To stew fish soup or stew chicken soup, you need to put the pot under cold water, so that the raw materials can fully release their nutrients and aroma as the water temperature slowly rises. You cannot use the experience of stewing fish soup to make chicken soup. We need fish soup. It is a milky white fish soup. Boiled water can accelerate the fusion of protein with boiled water, but chicken soup does not need to be like this. Cold water is the most suitable;

When stewing chicken soup, adding red dates can make the chicken soup taste better. Sweet, this is a very wonderful taste. Adding various mushrooms, such as soaked dried shiitake mushrooms, can add layers of umami flavor to the chicken soup, and at the same time, the aroma of the chicken soup will be more attractive;

It is best to stew chicken soup in a casserole, or the kind of stewing pot that Wuhan people like to use. It does not dry out the water and can lock in the aroma of the chicken soup. However, the heat must be particular. The chicken in the casserole will be cooked over high heat. Boil the water until it is almost boiling, then turn down the heat and cover the casserole. The casserole has a heat preservation function, so it will be between boiling and about to boil;

In addition, put Do not add salt right from the start, but wait until the chicken soup is cooked before adding salt. This is because the chicken will react with the salt if it is stewed together for a long time, and the protein in the chicken will be locked, causing the chicken to be stewed.

, add salt after the chicken soup is simmered, and then turn to high heat and simmer for 10 minutes without opening the lid halfway, so that the chicken will be very tasty;

Ingredients: an old hen or a native chicken , 7-8 red dates, about 5 dried shiitake mushrooms, soak them and set aside, cut the ginger into slices, you need about 5-6 slightly larger ginger slices, and an appropriate amount of salt;

Specific Steps:

1. After the whole chicken is bought home, it needs to be soaked in water. Soaking is also a process of removing the fishy smell. The blood and impurities in the chicken are soaked out, so that the chicken soup will not have an odor. Soaking The time is about 1-2 hours;

2. Chop the whole chicken into slightly larger chicken pieces, and keep the chicken legs and wings as much as possible. After the chicken pieces are chopped, they need to be carefully washed in clean water again;

3. Blanch the chicken pieces, add warm water to the pot, add ginger slices and bring to a boil over high heat, stirring frequently. After boiling, skim off the floating foam, remove and wash the chicken pieces one by one in clean water.

4. Put the red dates and shiitake mushrooms into the pot together with the chicken pieces, add enough water, boil over high heat, and high pressure for 10 minutes. This is a more convenient way. After high pressure stewing, The water in the pot will decrease, and there is no need to add water again at this time;

The advantage of stewing mushrooms and red dates together in the pot is that the flavors of red dates and mushrooms can be completely integrated into the chicken soup ;

5. After stewing in the pressure cooker for 10 minutes, the chicken has become soft and tender. Then transfer it to a casserole, add salt, and simmer on high heat for 10 minutes to let the chicken taste;

6. After 10 minutes, add the thin vermicelli and cook until soft, then a nutritious pot of chicken soup with mushrooms and red dates is ready;

At the end of writing, I still want to say a few words, except for the chicken soup. In addition to red dates and mushrooms, you can also add corn, yam, wolfberry and other ingredients. The yam, wolfberry, etc. can be put into the chicken soup when making vermicelli, and simmer over low heat for 5-10 minutes to stew the yam and absorb the chicken soup. It’s ready to eat if it has a fresh flavor. Wolfberries cannot be stewed for a long time as they will become rotten;